Cook like a PROkuda

#ad Ultimate Crispy Thin Pizza with @Granitestone #ad A Foolproof Delicious Pizza Dough Recipe. Ingredients: * 2 cups all-purpose flour * 2/3 cup warm water * 1 packet (2 1/4 teaspoons) active dry yeast (equivalent to 0.4 ounces fresh yeast) * 1 teaspoon sugar * 1/2 teaspoon salt * 1 tablespoon olive oil Instructions: 1. Prepare Yeast Mixture: In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for about 5 minutes, or until the mixture becomes frothy, indicating that the yeast is active. 2. Mix Dry Ingredients: In a large mixing bowl, sift together the flour and salt. This ensures your dough will be smooth and free of lumps. 3. Combine Ingredients: Make a well in the center of your dry ingredients and pour in the yeast mixture and olive oil. Stir everything together until a sticky dough begins to form. 4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead it for about 10 minutes, or until the dough is smooth and elastic. Add a little more flour if the dough is too sticky. 5. First Rise: Place the kneaded dough in a clean, oiled bowl. Cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 40 minutes, or until it has doubled in size. 6. Preheat Piezano pizza oven: While the dough is rising, preheat your oven to 450°F (230°C). 7. Shape and Bake: Once the dough has risen, punch it down to release any air bubbles. Transfer it to a lightly floured surface and shape it into your desired pizza base. Use your favorite toppings. I used garlic, olive oil, ricotta, mozzarella, caramelized onions, arugula, prosciutto topped with hot honey. Bake for 7-10 minutes, or until the crust is golden and crispy.Enjoy!#nationalpizzaday #pizza

#ad Spice up dinner with @Green Chef Sockeye Salmon & Sweet Heat Pan Sauce, courtesy of their collab with @Emily Mariko Quick, protein-packed, delivered. 🌶️🐟 #GreenChefPartner #GreenChef #ad

#ad #ad Zesty meets sweet in these Creamy Lemon Squares with a crisp Nilla Wafer crust—your bite-sized bliss awaits! @Walmart #NillaWafersatWalmart #SpringBaking #NillaWafers

#ad #ad Chipotle Aioli Steak Sandwich Melt and beautiful emerald green @Granitestone cookware set in action 👌🏻 Ingredients: For the steak: * Skirt Steak * Salt, pepper, garlic cloves and rosemary to sear, 2 tbsp butter. For the chipotle Aioli: * 1/2 cup mayonnaise * 1-2 chipotle peppers in adobo sauce, finely chopped * 1 clove garlic, minced * Juice of 1/2 lime * Salt, to taste * 1 tsp honey to balance the taste For the Sandwich: * Ciabatta or your choice of bread * 3 Tbsp Caramelized onion jam * Sliced red onion * Cilantro, lettuce * French fries * Havarti cheese or Provolone Instructions: 1. Prepare the Steak and French Fry(optional) • Season the steak. • Heat olive oil in a skillet over medium-high heat. • Cook the steak to your desired level of doneness (about 3-5 minutes per side) with rosemary, garlic and butter. • Rest the steak then slice it thinly against the grain. 2. Make the Chipotle Aioli: Mix mayonnaise, chipotle peppers, minced garlic, and lime juice. • Season with salt to taste. • Adjust the amount of chipotle pepper for desired spiciness. 3. Assemble the Sandwich: • Toast the ciabatta rolls lightly. • Spread caramelized onion jam on the bottom half of ciabatta slice➡️steak➡️chipotle aioli ➡️red onion slices ➡️cilantro and lettuce ➡️french fries ➡️cheese➡️ciabatta on top 4. Serve: • Cut the sandwich in half if desired and serve immediately.

Surf and Turf

Last minute Game Day idea 💡 Grinder sliders Ingredients: 10 mini slider rolls 10 slices of deli ham 9-10 slices of salami 9-10 slices pepperoni 5-6 slices capocollo 9-10 slices provolone cheese For the grinder salad: 3 cups shredded iceberg lettuce 1/4 red onion sliced 1-2 garlic cloves 1/2 cup mayo 1/2 tsp chilli flakes 1/4 cup sliced pepperoncini peppers 1 tosp red wine vinegar Salt and pepper Garlic powder 1 tsp Italian seasoning 2 tbsp olive oil Instructions : 1. Preheat the oven to 350°F. 2. Cut the buns in half and place it on a baking sheet (cut side up). 3. On the one side top with ham, salami, pepperoni, capocollo and cheese. 4. In a small bowl mix together olive oil, salt and italian seasoning. And spread on the top of the buns as shown on video. 5. Place in the oven a d bake for 5-6 min to toast buns, warm up the meat and melt the cheese. 6. Whisk together the mayonnaise, vinegar, garlic, pepper, oregano, chill flakes, and salt until combined. 7. Add the sliced pepperoncini and sliced red onion and stir around in the dressing until coated. 8. Add the lettuce, and using tongs or a fork, toss it in the dressing to coat, set aside. 9. Assemble sliders snd enjoy! #gameday

Mess free In n Out inspired Flying Dutchman Burger covered in Parmesan crisp. Ingredients: * 2 fresh beef patties * 4 slices of Cheddar cheese * Mustard(optional) * 1 Large sweet onion * Butter for frying * Salt and pepper * For the Parmesan crisp: about 40g parmesan cheese * For sauce: * 1/2 cup mayonnaise * 2 tablespoons ketchup * 1 tablespoon yellow mustard * 1 tablespoon pickle relish (sweet or dill, based on preference) * 1 teaspoon white vinegar * 1 teaspoon paprika * 1 teaspoon garlic powder * 1 teaspoon onion powder * Salt and pepper, to taste Or make it even simplier by mixing relish ketchup and mayo. Instructions: 1. Make parmesan 2 oversized crisps by melting cheese in the skillet over medium heat and cool it down, they should be crispy. Do not burn it, otherwise it will be bitter. 2. Caramelize Onion Rings: •Melt butter in a pan over medium heat. Add thick onion rings, season with salt, and cook until golden and caramelized, about 5-7 minutes per side. Set aside. 3. Cook Beef Patties: • Season patties with salt and pepper. Cook in the same pan over medium-high heat, 2-3 minutes per side. Add cheese on top to melt. 3. Prepare the Sauce: • Mix mayonnaise, ketchup, mustard, relish, vinegar, paprika, garlic powder, and onion powder in a bowl. Season with salt and pepper. 4. Assemble the Burger: • Place parmesan crisp on a plate, add a cheese-topped beef patty , then add the second patty and top with another onion ring and another crisp on top. 5. Serve with sauce. Enjoy!

#ad #ad Coconut shrimp perfection meets Lightroom brilliance: a recipe for deliciously enhanced visuals @Lightroom #MadeWithLightroom #CulinaryCaptures #LightroomGlow

Spicy Tuna Onigirazu 🍣 Ingredients: 2 cups cooked sushi rice 2 tbsp rice vinegar 1 tbsp sugar 1/2 tsp salt 200 grams fresh tuna, cubed 1/4 cup mayonnaise (preferably Japanese) 1-2 tbsp sriracha sauce 1 tbsp soy sauce 1 tsp sesame oil A handful of microgreens 4 sheets nori (seaweed) Avocado, cucumber slices, black sesame seeds. Optional: soy sauce, wasabi, or pickled ginger for serving Instructions: 1. Season Rice: Mix rice vinegar, sugar, and salt; fold into the cooked sushi rice. Let cool to room temperature. 2. Prepare Filling: Combine tuna, mayonnaise, sriracha, soy sauce, and sesame oil in a bowl. 3. Assemble: • Place a sheet of nori on a flat surface. • Spread a layer of rice on the nori, leaving a border. Sprinkle sesame seeds • Add a quarter of the tuna mix in the center, cucumber, avocado, spicy mayo, scallions, microgreens. • Fold nori corners over the center to form a square. 4. Cut and Serve: Cut into triangles, serve with soy sauce, wasabi, or ginger if desired. Enjoy your spicy, fresh mini meal!

#ad #ad Sandwich Symphony: Crafting a Loaded Bread Boat with crisp ASMR behind-the-scenes and mastering the art of highlighting for picture-perfect results with @Lightroom #MadeWithLightroom #LightroomMagic #PhotoEnhancement #ASMRDelights #UltimateSandwichExperience

Crispy rice Wagyu bites with Egg Yolks Confit. Thank you @The Meatery for the exceptional A5 Wagyu Beef! Ingredients: * 1/2 A5 Wagyu * 4-5 egg yolks * Avocado or olive oil to cover the yolks * 200g cooked sushi rice * Ponzu sauce with Yuzu or just a sea salt for the wagyu. * Wasabi (optional) Instructions: 1. Place egg yolks in a small, oven-safe dish. Cover with avocado or olive oil. Cover the dish with foil. 2. Put this dish into a larger oven-safe dish filled with hot water. 3. Bake at 170°F for 10 minutes. Turn the oven off and leave the dish inside for another 12-15 minutes. For crispy rice * 1 cup sushi rice, cooked * Oil for frying Instructions: 1. Spread cooked sushi rice into a thin layer on a tray; let cool. 2. Cut into small squares. 3. Fry in hot oil until golden and crispy. For wagyu 1. Cut the Wagyu beef into small squares, slightly larger than the crispy rice squares. 2. Heat a skillet over high heat. Quickly sear the Wagyu squares for about 10-15 seconds on each side, just until they develop a slight crust but remain very tender inside. 3. Place each Wagyu square atop a crispy rice square and serve immediately with seas salt . Assemble bites and enjoy immediately.

Golden Pompano and Air Fryed Potato Wedges! Crunchy Potato Blend seasonings available on my website! Ingredients: For the Fish: • 2-3 Golden Pompano or your favorite white fish (e.g., cod, halibut, sea bass), cleaned and gutted • 3 garlic cloves, grated • 1/2 lemon, juice squeezed (plus additional 3 tsp lemon juice as specified) • Finely chopped thyme and rosemary, to taste • 1 tbsp dried parsley • 1 tsp paprika • 5 tbsp butter, melted • 2 shallots, sliced • 1 lemon, sliced into rings (to stuff the fish) • Salt and pepper, to taste For the Potato Wedges: • 4 large potatoes, cut into wedges • 2 tbsp olive oil • Crunchy Potato Blend by Prokuda’s seasonings Instructions Fish: 1. Preheat Oven: Preheat your oven to 450°F I turn on broil in my oven. 2. Prepare the Mixture: In a bowl, combine the grated garlic, juice of 1/2 lemon plus the additional 3 tsp lemon juice, finely chopped thyme, rosemary, dried parsley, paprika, and melted butter. Mix well to combine. Season with salt and pepper to taste. 3. Prepare the Fish: Make shallow cuts on both sides of the fish. This will help the flavors penetrate. Season the inside and outside of the fish with salt and pepper. 4. Stuff and Coat the Fish: Place sliced shallots and lemon rings inside the fish cavity. Brush the outside and inside of the fish with the prepared herb-lemon-butter mixture, ensuring it gets into the cuts and cavity. 5. Bake the Fish: Place the fish in a baking dish. Bake in the preheated oven for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork. Air-Fried Potato Wedges: 1. Preheat Air Fryer: Preheat your air fryer to 400°F (200°C), if your model requires preheating. 2. Season the Potatoes: Toss the potato wedges with olive oil and crunchy potato blend. 3. Cook the Potato Wedges: Place the potato wedges in the air fryer basket. Cook for about 15-20 minutes, shaking the basket halfway through, until the wedges are golden brown and crispy. 4. Serve: Serve the baked white fish hot, accompanied by the crispy air-fried potato wedges. It is optional but I also add some crème fraiche with chives and lemon juice to dip potato wedges in.

The buzz around the Pizza Sandwich suggests it's exceptionally delicious.Especially with my favorite toppings. Fresh burrata, mortadella, arugula, pesto and pine nuts👌🏻

Crispy crunchy air fried potatoes. Ingredients: Mini gold potatoes 1 lb Your favorite seasonings Roasted garlic powder Salt, pepper to taste Chicken Broth 800 ml Instructions: 1. Peel potatoes 2. 2.Boil in broth 3. Shake them until they mashed on the edges 4. Season 5. Spray with ghee butter or cover with avocado oil. 6. Place in air fryer (do not overload, keep space between each potato) 380F for 15 min or until it’s crispy and golden brown. Enjoy with your favorite sauce I mixed crème fraiche with dill, garlic and lemon Juice.

Prokuda’s Seasonings will be available on Monday Feb 19tb! 🔥🔥🔥 Date night recipe idea ❤️ Smoked Fillet Mignon steaks with peppercorn sauce. Ingredients For the Steaks: * 2 filet mignon steaks (about 6 to 8 ounces each and 1.5 to 2 inches thick) * Steak&Veg seasonings 🧂 * Freshly ground black pepper, to taste * 2 tablespoons unsalted butter * Rosemary, garlic 🧄 For the Peppercorn Sauce: * 1 tablespoon of whole black peppercorns (you can also use a mix of peppercorns for varied flavor) * 1/4 cup of finely chopped shallots and 3 garlic cloves * 1 cup of heavy cream * 1 tablespoon of unsalted butter (optional, for a richer sauce) * 1/4 cup of brandy or cognac Instructions : Prepare the Steaks: 1. Cook the Steaks: Place the steaks in the pan and cook for about 4 to 5 minutes per side for medium-rare, or until they reach your desired level of doneness. 2. Rest the Steaks: Once done, transfer the steaks to a plate and tent loosely with aluminum foil. Let them rest for about 5 minute. 3. If you have portable smoker let your steaks rest in the smoker. Make the Peppercorn Sauce: 1. Cook the Shallots: In the same pan used for the steaks, add the shallots and garlic and cook over medium heat until softened, about 2 minutes. 2. Deglaze the Pan: Add the brandy or cognac to the pan to deglaze, scraping up any browned bits from the bottom. Allow the alcohol to reduce by half, about 1 minute. 3. Add Cream (and broth if you don’t like thick sauce I used only heavy cream this time) : Stir in the beef broth and bring to a simmer. Reduce the heat to medium-low and add the heavy cream and crushed peppercorns. Simmer until the sauce has thickened to your liking, about 4 to 5 minutes. Season with salt as needed. 4. Add finely chopped rosemary and finish the sauce: whisk in a tablespoon of butter at the end for extra richness. Serve: Plate the rested filet mignon steaks and spoon the peppercorn sauce over them.Serve with air fried asparagus or your favourite side dish. Enjoy your delicious Filet Mignon Steaks with Peppercorn Sauce!

Loaded roasted vegetables sourdough sandwich 🥪 Inspired by the viral tomato soup with roasted garlic. It’s a flavor explosion in every bite! Ingredients: • 2 slices of sourdough bread • 2 tablespoons oil from sun-dried tomatoes • 2 tablespoons boursin cheese • ¼ cup feta cheese, crumbled • ½ avocado, sliced • ¼ cup microgreens • 4-6 sun-dried tomatoes, chopped • Roasted Vegetables: • Cherry or grape tomatoes, halved • Sweet mini peppers, seeded and sliced • 1 small onion, sliced • 2 cloves garlic, minced • 1 spring of fresh rosemary • 2 tablespoons olive oil • Salt and pepper, to taste Instructions: 1. Roast the Vegetables: • Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). • In a baking dish, place tomatoes, sweet mini peppers, onion, garlic, and chopped rosemary. Drizzle with olive oil, season with salt and pepper, and toss to coat. • Roast for 20-25 minutes until tender and slightly caramelized, stirring halfway through. 2. Prepare the Sourdough Bread: • Heat a skillet over medium heat and add the sun-dried tomato oil. • Toast the sourdough slices in the skillet until golden and crisp on both sides. 3. Assemble the Sandwich: • Spread boursin cheese on one side toasted sourdough slice. • On one slice, layer the boursin cheese roasted vegetables, sliced avocado, and sun-dried tomatoes. • Sprinkle with crumbled feta cheese and add a handful of microgreens. 4. Complete the Sandwich, by placing another slice of bread with smashed roasted garlic. Enjoy!